Vegan Shawarma with Roasted Cauliflower and Chickpeas

Ingredients

• ¼ cup + 2 tablespoons lemon juice
• 2 tablespoons pure maple syrup
• 4 cloves garlic, minced
• 1½ teaspoons paprika (sweet or hot)
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ¼ teaspoon ground coriander
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 2-lb. head cauliflower, cut into florets (6 cups)
• 1 15-oz. can no-salt-added chickpeas, rinsed, drained, and patted dry
• ¼ cup tahini
• ⅛ teaspoon cayenne pepper
• 2 cups hot cooked brown rice
• 1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
• 2 medium bell peppers, any color, cut into bite-size strips
• ½ cup slivered red onion
• Fresh cilantro leaves
• Lemon wedges